In the bowl of a stand mixer fitted with the whisk attachment, whisk together the cream, sugar, vanilla, and salt until it holds stiff peaks, about 8 minutes.
Spread a thin layer of whipping cream in the bottom of a 9x13 pan, just to coat the bottom.
Layer ⅓ of the graham crackers across the bottom of the pan, breaking the graham crackers to cover the entire surface. Spread ⅓ of the whipping cream over grahams and top with ½ of the strawberries.
Place ⅓ of the graham crackers on top of strawberries, followed by ½ of the remaining whipping cream mixture and the sliced bananas in a single layer.
Top the banana layer with the remaining graham crackers, remaining whipping cream, and remaining strawberries.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.